Roscon de Reys Cake (Epiphany Cake with black chocolate)

Roscón de reyes Epiphany Cake - No Spanish Christmas or New Year is complete unless you have one of these. Roscón de reyes con chocolate negro. (Epiphany Cake with black chocolate)


1 tablet (250 g) NESTLÉ Chocolate Desserts Black
400 g of whipped cream
50g icing sugar
550 g bread flour
Sugar 125 g
2 eggs
70 g butter
25 g of fresh yeast
50 g of milk
1 teaspoon salt
1 tablespoon orange blossom water
1 lemon
1 orange

Decoration: candied fruit and a crown

Roscón de reyes Epiphany Cake

Roscón de reyes Epiphany Cake 


Icing: Melt the chocolate and let cool. Whip the cream with the sugar and add half the chocolate.
Mix and add the remaining softly. Leave a few hours in the refrigerator.

Dissolve the yeast in milk.

Place the flour in a bowl and put in the center: the diluted yeast in milk, 2 eggs, softened butter, sugar, salt, grated orange and lemon and water orange blossom.  Work it incorporating the flour until the dough is soft and pliable. If necessary add a little water. Make it into a ball and let stand, covered, until doubled in size.

Form a ring and place it on a baking sheet painted with oil. Allow to ferment until doubled in size

Brush with beaten egg, place the candied fruit and sugar wet drops of water.

Cook for 15 'with a preheated oven at 200 degrees. Lower heat to 180 degrees and bake 5-10 minutes until golden.

Let cool and cut it in half. Put the king and fill with icing beans and truffles. Cover with the other half and serve.

Cooking tips
The fermentation time of the dough  will vary depending upon the ambient temperature.

If during baking the roulade is browning too quickly, cover with foil.

For a really traditional Roscón Decorate with a crown.

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